2Discard corn cobs. In blender, place corn mixture. Cover; blend on medium-high speed about 1 minute or until smooth. Press mixture through strainer into large bowl. Stir in yogurt and basil.

3Divide mixture evenly among ice pop molds. (If using paper cups, pour mixture into cups and cover with foil. With knife, make small slit in center of foil and slide craft stick through hole.) Freeze 8 hours or until firm. To serve, remove pops from molds or peel off paper cups.

Expert Tips

Inspired by the popular Mexican treat, sweet corn ice cream, these pops rely on fresh corn and basil for their divine flavor.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories

129

,

% Daily Value

Total Fat

4g

4%

(Saturated Fat

3g,

3%

),

Sodium

38mg

38%;

Total Carbohydrate

21g

21%

(Dietary Fiber

1g

1%

),

Protein

3g

3%

;

% Daily Value*:

Vitamin A

0%;

Vitamin C

0%;

Calcium

0%;

Iron

0%;

Exchanges:

1/2 Starch; 1 Other Carbohydrate; 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.